Home > Slow Cooker And Crockpot Recipes > Vegetable Dishes > Sunshine Squash
Sunshine Squash
Ingredients
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can (14 ½ ounce) tomatoes, undrained
1 can (about 15-ounces) corn, drained
1 medium onion, coarsely chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1” pieces
1 canned green chilli, coarsely chopped
½ cup chicken broth
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon plus 1 ½ teaspoons tomato paste
Details
Serves: 6
Method
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on low 6 hours or until squash is tender. Remove about ¼- cup cooking liquid and blend with tomato paste. Stir into slow cooker, cook 30 minutes or until mixture is slightly thickened and heated through.
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